Double-Crumble Pumpkin Pie with Coconut Milk and Brown Sugar
This unique pumpkin pie features a sweet crumble crust and topping instead of traditional pastry, creating delightful textural contrast. Made with roasted pumpkin or canned pumpkin and creamy coconut milk, it delivers classic fall spices in every bite. The crumble base provides a sturdy foundation while the top crumble adds a delicious crunch that sets this version apart from standard pumpkin pies. Perfect for Thanksgiving or any autumn gathering when you want something familiar yet distinctive.
Ingredients
- 2 cups Glicks All-Purpose Flour
- ½ cup coconut oil, neutral flavor
- 1 stick margarine(optional)
- ½ cup granulated sugar
- ½ cup Haddar Dark Brown Sugar, loosely packed
- ¼ teaspoon salt
- 1 medium sugar pumpkin, 3-to-4-pound, roasted, cooled, pulp scooped out
- 2 cups canned pumpkin(optional)
- 1 cup canned coconut milk
- 1 cup parve whip(optional)
- 3 large eggs
- ⅝ cup granulated sugar
- 1 teaspoon Gefen Cinnamon
- ¼ teaspoon nutmeg
Instructions
- 1
Set the oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit
- 2
Rub all the crumble ingredients with your fingers in a large bowl until the mixture resembles the consistency of wet sand
- 3
Press half or slightly more than half of the crumble into the bottom and about one-and-a-half inches up the sides of a deep nine-inch square pan
- 4
Process all the filling ingredients in a food processor until smooth
- 5
Pour the filling into the crust
- 6
Sprinkle the remaining crumbs evenly over the filling
- 7
Bake for 45 minutes to one hour until the filling is set around the edges but still jiggly in the middle
- 8
Cool the pie completely to allow the filling to set before slicing
Tips
Use a glass pan like Pyrex or a dark metal pan for a crisper crust that browns better than lighter pans
If using fresh pumpkin and the pulp seems watery, squeeze it in a kitchen towel to remove excess moisture before using
The pie is done when edges are set but center still has a slight jiggle - it will continue to set as it cools
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead and refrigerated
Serve at room temperature or chilled
Common Mistakes
Press crumble firmly into pan to avoid crumbly crust
Cool completely before slicing to prevent filling from being too soft
Substitutions
more work but fresher flavor
FAQ
Can I use regular milk instead of coconut milk?
Yes, you can substitute whole milk or heavy cream for coconut milk using the same amount, though it will change the flavor slightly and make it non-dairy-free.
How do I know when the pie is done baking?
The edges should be set and firm while the center still has a slight jiggle. It will continue to set as it cools completely.
Can I freeze this pumpkin pie?
Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in refrigerator before serving.